Hello food heroes!
I hope everything is good! As you can see, winter is almost here, and at least in the Netherlands, it is getting colder every day. These days are ideal for curling up with a blanket and reading a book or watching a movie. Whatever it is that you prefer to do on these freezing afternoons, at some point you will be hungry, and for this reason today I will bring you a delicious and warm recipe.
The best option to combat the cold is always a cup of hot chocolate or maybe a cup of coffee, but this recipe is not a sweet one. I have realized that we have a lot of sweet recipes; however, what happens with the savory people? We try to think of all of you guys in taste before you waste! So today we are going to make a savory recipe for the ones that don't have a sweet tooth but still want a finger-licking-good meal or snack.
Stop talking and spill the beans! What's the recipe about?
Let 's start!
Vegan onion soup
One of my favorite soups is onion soup, not only because I think onions are a simple and perfect vegetable that goes with any savory meal but also because my mother always makes this recipe in the winter. The one that she does is not vegan at all, so we are going to make some changes, but I can guarantee that I made the vegan recipe before posting the blog, and it’s delightful.
Ingredients (4 servings)
1 vegetable broth
4 tbsp of olive oil (60 milliliters)
3 tbsp of all-purpose flour
Bread (dry or fresh bread, both are acceptable!)
Cashew vegan cheese (optional)
Get a large pot and heat only 2 tablespoons of olive oil; we are going to save the rest for later. The heat should be turned on at a medium-high temperature. Once the oil is warm, we are going to add the onions, cut into slices. (You can cut the oni-
ons however you want; you can crush it, chop it, etc., but I like to find chunky pieces of onion.) Now you are going to reduce the heat to medium-low and sauté for 40–45 minutes, or until the onion is transparent and very tender. Here, during these 40–45 minutes, is when you are going to add the rest of the oil. Make sure that the onions are always soaked in olive oil.
Chop the garlic and add it. Then we are going to add the flour. Stir for 2 minutes, or until the flour is gently combined.
Turn the heat to medium-high and add 650 ml of water to the vegetable broth. Then add the salt and 250 ml of the non-dairy milk. Let it boil for 10 minutes. After these ten minutes, turn the heat down to low and try the soup. Maybe you want to add more salt? Once the corrections are complete, turn off the heat and prepare for plating!
We are going to serve this soup in a bowl. But hang on, it's not ready; the icing on the cake is missing!
Cut a slice of bread and toast it for 2 minutes; if it’s already dry, don’t toast it. Once it’s toasted, put the cashew cheese on top. Once the toast is ready, put the toast in the soup. The bread and the cheese are going to meld, and you will have a warm, thick, and delicious soup!
Hope you love it!